Granny Smith Apple

5x7"
pastel on archival sanded paper
This is one of the best eating & cooking apples.
Makes me want to go make an apple pie.
You too? Here try my Apple Pie Recipe.

INGREDIENTS:

• pastry for a 10-inch double crust pie (I use the Crisco recipe)
  
• 8-9 cups Granny Smith apples, sliced and peeled
• 3/4 to 1 cup sugar
• 2 tablespoons all-purpose flour
  
• 1/8 teaspoon salt
  
• 1 teaspoon cinnamon
  
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
  
• 2 tablespoons butter
  

PREPARATION:

Roll and press bottom crust into 10-inch pie plate. Do not bake.
Heat oven to 400 degrees F.
Place apples in large bowl. Combine sugar, flour, cinnamon, allspice, cloves and salt.
Sprinkle over apples. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of
pie plate. Fold top edge under bottom crust. Flute.
Cut slits or shapes in top crust to allow steam to escape.
Bake at 400 degrees F for 50-55 minutes or until filling in center is bubbly and crust is golden brown.
Cover pastry edge with foil, if needed, to prevent over browning.